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67 Cards in this Set
- Front
- Back
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Other than the traditional method, what are four ways to make sparkling wine?
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- Transfer method
- Asti Method - Tank Method - Carbonation |
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What is the aim of using the transfer method? (3)
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- To get wines that are similar to the traditional method
- but to skip out on the process of riddling and disgorgement - To ensure consistency with larger batches |
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Explains the steps of the transfer method? (4)
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- Wines have a second fermentation in a bottle
- But then they are all disgorged into a pressurized tank - filtered in bulk - Then rebottled into a fresh bottle |
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What may the transfer method have a detrimental effect on? (3)
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- Bubble persistance
- Pressure - Longevity |
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How is the transfer method labelled? How is that different than the traditional method? (2)
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- A wine made in the transfer method will say 'bottle fermented'
- A wine made in the traditional method may 'fermented in this bottle' or - 'method traditionalle' |
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Where is the transfer method used? (4)
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-Mostly new world
- Particularly Australia - Also can be used in Europe - Used in Champagne for wine that isn't sold in a bottle |
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What are some other names for the transfer Method? (2)
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- Charmat
- Cuvee Close |
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What is the aim of tank method wines? (2)
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- Preserving varietal character, first and foremost - Cost savings |
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What lee contact do wines made in the tank method see?
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- Usually does not spend much time on the lees
- Sediment is removed by filtration after fermentation - Sometimes producers choose to stir the lees during fermentation |
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Tank Method (4)
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- Dry wine is sealed in a tank as opposed to a bottle
- Sugar, yeast nutrients, and a clarifying agent are added with the yeast - After secondary fermentation sediment is filtered - Wine is bottled under pressure |
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What are the downfalls of the tank method? (2)
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- Usually shows none of the subtlety found in traditional method wines
- or the creamy mouthfeel and richness found in wines that see lots of autolysis |
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What is the most influential component of a tank method sparkling? (2)
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- The base wine
- Usually determines the quality of the wine |
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How is the Asti method different than all of the other methods? (2)
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- Undergoes one fermentation
- Doesn't require a base wine |
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Describe the steps in Asti sparkling production (7)
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- Must is stored close to freezing until needed
- Must is added to pressurized tanks where it is warmed - Fermentation begins - C02 is allowed to escape until the alcohol reaches 6% ABV - After this point the C02 is trapped in the tank - Ferment is continued until it reaches 7-7.5% ABV - Ferment is stopped by chill filtration |
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What makes Moscato d'Asti different
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- Lower pressure
- Higher residual sugar |
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Carbonation (5)
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- CO2 is not from fermentation
- Instead it's injected into the wine - Puts bubbles in, but does not alter the wine - Cheapest method - Not capable of making quality sparkling wine |
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Cremant (5)
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- Uses traditional method
- Must be based in France - 7 regions - Must spend 9 months on it's lees - Many high quality wines are made, but few shine |
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What are the allowed yields in a cremant?
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- 100 litres of must from 150 Kg of grapes
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What are the most important Cremant? (4)
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- Cremant d'Loire
- Cremant d'Alsace - Cremant de Bourgogne - Cremant de Limoux |
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What types of grapes usually don't appear in Cremant
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- Aromatic types like Muscat or Gewurztraminer
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Cremant d'Loire (2)
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- Second biggest sparkling producer in France
- Home to Saumur Mousseaux or Vouvray |
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Saumur Mousseaux (grapes)(3) (Styles)(2)
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- Chenin Blanc
- Cabernet Franc - Chardonnay - Makes traditional style sparkling in white or rosé - Make red sparkling from Cabernet Franc |
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Vouvray AC
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- Sparkling is made in greater volume than still Vouvray
-Can only be made from Chenin Blanc |
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How does Chenin Blanc perform in a Sparkling wine? (3)
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- Has natural acidity
- Does not absorb as much of the biscuity bready flavour - Tends to be more smokey and toasty |
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What are the notable areas of Cava production?
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- Catalan vineyards of Penedes
- Navarra - Rioja - Valencia |
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What is the permitted must extraction for Cava?
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- 100 L from 150 kg
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What are the traditional Cava varieties (3) New varieties? (2) Why is this controversial?
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- Macabeo (Viura)
- Parellada - Xarel-lo - Chardonnay - Pinot Noir - Many producers feel that they are losing their sense of identity when they use international grapes |
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Describe the flavour of Cava? (4) What do the new varieties add? (2)
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- Dry
- Medium acidity - Some character from Yeast autolysis - Smoky rubbery character - PN and Chard add fruit and acidity |
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What are the grapes used in Rosé Cava? (2)
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- Monastrell
- Garnacha |
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Cava (Notable) (3)
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- Similar on production scale as Champagne
- Very few are for long term aging - Modest selling points |
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Asti
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- Made in Piemonte
- from Muscat - Meant for early consumption - Made in the Asti ethod |
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Describe the flavour of an Asti? (4)
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- Characteristic grapey aromatics associated w/ muscat
- Sweet - 7-7.5% - No autolytic notes |
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What grape is used in Prosecco?
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- Glera
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Prosecco DOC (regions) (3)
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- Covers Veneto
- Fruili - Conegliano-Valdobbiadene |
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Prosecco (4)
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- Tank method
- traditionally bottled with a slightly higher residual sugar - Meant to be consumed young, doesn't benefit from age |
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Describe the flavour of a Prosecco (2)
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- Medium acidity
- Fresh aromas of green apple & melon |
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Conegliano-Valdobbiadene (3)
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- High quality appellation of Prosecco
- Must be grown in between the towns on the steep lime stone hills - North of Venice |
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Cortizze (2)
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- Labelling term used in Conegliano-Valdobbiadene
- Indicates and exceptional vineyard site |
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Rive (2)
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- Labelling term used in Conegliano-Valdobbiadene
- Indicates and exceptional vineyard site |
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Lambrusco (grape)
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- red grape variety
- Capable of massive yields |
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Lambrusco (history)
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- In the 70's and 80's lax regulations allowed a frothy sweet sparkling red to carry the name Lambrusco
- Inflicted lasting damage on one of Italy's most imaginative wines - DOP examples still make great Lambrusco |
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How big is the sparkling wine market in Germany? (2)
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- Enormous, highest per capita consumption in the world
- Sekt |
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Sekt (3)
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- Comprises the majority of Sparkling production
- Base wines come from France or Italy - Turned into Sparkling wines using the tank method |
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Deutscher Sekt (3)
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- made in Germany
- Must also use German grapes - The best are made from Riesling |
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Deutcher Sekt bA (4)
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- All of the grapes come from the 13 anbaugebiete
- Some may even be made from Einzellage - Some may be made in the traditional method - These premium examples are rare |
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Describe the difficulties of producers wishing to make sparkling in Warm climates (4)
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- In order to avoid wine that is too high alcohol, producers have to ripened grapes with very sugar levels
- This is easy in Champagne, where the climate is very cool - But in warm climates it;s hard to crop grapes with low alcohol without getting herbaceous vegetal flavours - Also it's harder to develop wines with acidity in warm cliamtes |
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What is a critical factor in New World Sparkling production
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- Site selection
- Must be as cool as possible |
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What are the styles of Australian Sparkling? (3)
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- light, fresh, simple with crisp acid
- Full bodied with noticeable autolytic character - Sparkling reds |
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What grapes are used in light inexpensive Australina sparkling wines? (4) Full bodied style?(2)
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Simple Blend:
- Chardonnay - Semillon - Sultana - Chenin Blanc Quality Blend: - Chardonnay - Pinot Noir |
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What grape is used in Australian sparkling/
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- Pinot noir
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How is an Australin Rosé sparkling made? (2)
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- Some are made with skin contact during primary fermentation
- but most are made by adding some red wine to the base wine |
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Describe an Australian Rosé (4)
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- Colour can vary from Salmon to Pink
- Floral, rose petal flavours - Red fruits - Some have spicy nutty aromas |
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What are the best sites for Sparkling in Australia? (3)
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- Tasmania
- Yarra Valley - Adelaide Hills |
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What grapes are used for red sparkling (3)
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- Mostly Shiraz
- but increasingly Cabernet Sauvignon and - Merlot are being used |
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What methods are used for Sparkling red (2)
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- Tank method and transfer methods are used for bulk examples
- Traditional for the best examples |
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Describe the flavour of a sparkling red (4)
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- Full bodied
- red berry/cherry & spice - Off-dry to med-sweet to offset tannins - Rich and flavoursome |
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What regions are best known for sparkling wines in New Zealand? (3)
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- Marlborough
- Hawkes Bay - Gisborne |
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What is the usual bottle maturation period sparkling in New Zealand
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- 18 months
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What varieties are used in New Zealand? (2) Method? (1)
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- Pinot Noir
- Chardonnay - Made in the Traditional Method |
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Describe a sparkling from the warmer regions of NZ. Marlborough?
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- Warm regions produce a richer style
- than marlborough - The two are typically blended |
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Describe a sparkling from New Zealand (2)
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- Elegant high acidity
- Riper fruit qualities |
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Cap Classique (5)
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- Traditional method
- South African Sparkling wines - Best wines are made from Chardonnay and Pinot Noir - All wines using this label must bottle age for 9 months - Modest production and export |
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USA Sparkling (3)
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- All four methods are commonly used
- Pricing reflects method - Made is Washington and Oregon, but California is the hub |
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California Sparkling (4)
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- Best examples are on par with Vintage Champagne
- Most of the ownership comes from Champagne houses - Shares firm acid structure - and light bodied elegance of Champagne |
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California (sparkling region) (3)
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- Best are sourced from cool locations
- Carneros - Anderson Valley in Mendocino |
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Carneros (3)
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- Cooled by Pacific and San pablo Bay
- Massive old investment for Champagne houses - Who originally settled here to grow grapes to match demand back in Champagne |
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Anderson Valley (3)
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- Provides ideal conditions for Sparkling wine fruit - Pacific breezes with thick persistent fogs- Increasing Champagne house investment
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